Cornbread Cupcakes with Maple Butter Topping

Cornbread Cupcakes with Maple Butter Topping

These flavorful cornbread cupcakes are topped with maple butter. Yum!

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

10

servings

Cornbread Cupcakes
1
pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
2
tablespoons butter, melted
1/2
cup canned Green Giant® cream-style sweet corn
1/4
cup canned Old El Paso® chopped green chiles, drained
1
egg
1/2
cup shredded Monterey Jack cheese (2 oz)
Maple Butter Topping
1/4
cup butter, softened
1 1/2
tablespoons real maple syrup
2 1/2
teaspoons coarse (kosher or sea) salt
  1. Heat oven to 400°F. Place foil baking cup in each of 10 regular-size muffin cups.
  2. In medium bowl, stir cupcake ingredients just until moistened. Spoon about 3 tablespoons batter into each muffin cup.
  3. Bake 12 to 15 minutes or until light golden brown. Immediately remove from pan. Cool 10 minutes.
  4. Meanwhile, in small bowl, beat softened butter and maple syrup with fork until well blended. Spread topping on each cupcake; sprinkle each with about 1/4 teaspoon salt.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Maple-flavored syrup can be substituted for real maple syrup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 870mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.